SC - Poppa's mustard

[Elaine Koogler]

Additional thoughts:  (sorry for the second message)
I have always been told (by those in the brewing and vintning areas) that must
is left over from making wine.  I guess the question then would be whether or
not the must was left over after the fermentation process or collected prior to
fermentation.  I had always assumed after.  Can anyone state one way or the
other?

Also:  I always allow my mustard to age for at least 6 weeks before using.  How
much of the alcohol would be left after that amount of time?  I do this because
it has a rather unpleasant edge to it when it's first made, and this edge
mellows as the mustard ages.

Kiri

allilyn at juno.com wrote:

> Kiri,
>
> Scully says that must is grape juice that has been boiled down until
> syrupy.  He uses undiluted frozen grape juice concentrate for his
> redactions.  This might be a good thing to use for cooks not using
> alcohol.  It was either Pliny or Cato that tossed the sealed bottles of
> must into the fish pond to keep them from spoiling, which also argues
> that must was not fermented.
>
> Give it a try, next time.
>
> Regards,
> Allison,     allilyn at juno.com
>
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